In large mixing bowl, cream butter and sugars. Add eggs and yolk one a time, beating between each addition until smooth. Add extracts, and mix. Fold dry ingredients into wet ingredients in three batches, gently mixing to combine after each addition. Repeat until batter comes together. Batter will be thick. Fold in mint chips and chocolate chips. Transfer to a greased 9x13-inch baking pan, and smooth into an even layer. Bake for 40 to 45 minutes or until toothpick comes out clean from the center. Let cool, then cut into squares.

3

Whip Cream:

Beat heavy cream in chilled bowl (place in freezer for five minutes to chill) until soft peaks form. Add powdered sugar 1 tablespoon at a time and beat to combine until desired sweetness is reached. Be sure to not overbeat the mixture. Fold in Crème de Menthe, adding more Crème de Menthe, if desired.